Heat oven to 425°F. In a large bowl, toss the mushrooms, leek, oil, 1/4 tsp salt and 1/8 tsp pepper.

Shape the pizza dough into a 12-in. round and place in the bottom and slightly up the sides of a large (10- to 12-in.) cast-iron skillet.

Spread the pesto over the dough, leaving a 1/4-in. border. Top with the vegetables and sprinkle with the goat cheese. Bake until golden brown, 20 to 25 minutes. Skillet to Try: 10 1/4-in. Lodge Logic Skillet, $22.95; lodgemfg.com . If seasoned regularly, your cast-iron skillet can last for decades and turn out flapjacks for generations to come. Go to womansday.com/skillet for easy instructions.

Heat oven to 425°F. In a large bowl, toss the mushrooms, leek, oil, 1/4 tsp salt and 1/8 tsp pepper.

Shape the pizza dough into a 12-in. round and place in the bottom and slightly up the sides of a large (10- to 12-in.) cast-iron skillet.

Spread the pesto over the dough, leaving a 1/4-in. border. Top with the vegetables and sprinkle with the goat cheese. Bake until golden brown, 20 to 25 minutes. Skillet to Try: 10 1/4-in. Lodge Logic Skillet, $22.95; lodgemfg.com . If seasoned regularly, your cast-iron skillet can last for decades and turn out flapjacks for generations to come. Go to womansday.com/skillet for easy instructions.